I think you would have to use unflavored gelatin packets to get it to gel.

I, personally, wouldn't go through all the trouble. It taste good all the same. I might add a bit of gluccomannan powder while it was cooking to thicken it a bit, but that's all I would do. Then again, I always have glucc on hand so it would be nothing to add it.

When I cook mine up, it thickens just fine, but it's NOT the same consistency as the jellied stuff from the can. I do think that one probably needs some unflavored gelatin, like Michelle suggested in the first response.

This is the one that gets requested time after time around here. Last year I made extra and canned it. Gonna do that this year only MORE!

When I cook mine up, it thickens just fine, but it's NOT the same consistency as the jellied stuff from the can. I do think that one probably needs some unflavored gelatin, like Michelle suggested in the first response.

This is the one that gets requested time after time around here. Last year I made extra and canned it. Gonna do that this year only MORE!

Mine did thicken a good bit, but it's not a solid. I have a HUGE bag so next time I'll try a sprinkle of xanthum gum and if that doesn't work I'll try the gelatin. At what point in the process do you think it would be best to add? While the berries are boiling, or sprinkled and then whisked in to the strained product at the end before chilling?

__________________Kelly
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I've been on a diet for two weeks and all I've lost is 14 days.-Totie Fields (1930 - 1978)

It's not actually a salsa, in the sense that we think of salsa, because it does become jam-like as it cools. The predominant flavor is still cranberry, but it has that little zing from the onions and peppers!

If I was gonna add glu to mine, I'd do it at the end. It's easier to judge how thick it's gonna get that way. If you add it when it's boiling, or still very hot, you're gonna get a lot of thickening simply by virtue of it cooling off, as the natural pectins kick in.

Are you looking for something you can slice, or just thicker than you got it the first time? You could just cook it down some more to achieve that too.

Mine comes out thick enough that once it's canned, and cooled, you can tip the jar upside down and it stays put inside the jar, doesn't run into the airspace between the sauce and the lid.

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It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Cranberry sauce was the first dish I ever tried to de-carb. I just replaced the sugar with xylitol. Worked great and the relatives never knew (he he). You could probably use other bulky sweeteners too. Here's the recipe, based on a recipe I heard on a radio show years ago:

Boil first three ingredients in non reactive saucepan for 5 minutes. Stir in cranberries and bring back to boil. Reduce heat and simmer, stirring often, about 5-8 minutes (time will vary -- you should have a thick sauce by then, and still some intact berries). Let cool, then refrigerate several hours.

No added thickener is needed-- the pectin in the berries does that. Net carbs: 2.4 grams per 2 Tbsp.

I just make it with little or no water. I like to add a bit of Monin o'free syrup as part of the sweetener (I use erythritol for the rest) and boil it for a little bit, then use my immersion blender to puree it. It comes out very thick and jammy.

Mine seems to gel nicely with the same recipe as the OP. Maybe it's just "thick" but I think it's great the way it is. Sometimes I put a splash of GM in it too. I bring it to a boil then turn it down very low. Can't wait until Thanksgiving!!!!

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"The mind is everything. What you think, you become". -Buddha

I suspect that the problems getting a thick sauce is the cooking time. Cook it longer and it will thicken. Then stick it in the refrigerator overnight. It should be a lot thicker -- thick enough to cut a chunk out, slightly less thick than a Jello square. I've been cooking this for years so I guarantee it works!

I suspect that the problems getting a thick sauce is the cooking time. Cook it longer and it will thicken. Then stick it in the refrigerator overnight. It should be a lot thicker -- thick enough to cut a chunk out, slightly less thick than a Jello square. I've been cooking this for years so I guarantee it works!

Will try that tonight, thanks! How much longer would you suggest? I cooked the 10-12 minutes that was listed on the bag.

__________________Kelly
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I've been on a diet for two weeks and all I've lost is 14 days.-Totie Fields (1930 - 1978)

If you follow my recipe above, use those times as a guide. I find that sometimes the cranberries are more or less dense from year to year -- they take more or less time to pop open -- so you really need to make a judgment call. When you take it off the heat you should have a pretty thick sauce already. If it seems thin, keep cooking it until it's thick. You'll get the hang of it!